Chicken stuffed with Goat Cheese

Chicken stuffed with Goat Cheese

I recently moved into a new “mother-in-law” apartment in the suburbs. Quite a change and I’m not too sure about it. It’s hard being back in the suburbs, the commute is a bit long and well, there is no oven! I bought a countertop oven and tried this recipe. It didn’t turn out too badly at all. The recipe goes together quickly and makes a whole meal. I like to use a harder type goat cheese but sometimes it is hard to find, so a softer Montrachet-type chèvre will also work. I did make all 4 servings even though now I only need to cook for one…guess what I’ll be having for lunch the next 3 days! Et voila,


  • 4 bone-in, skin-on chicken breasts
  • 4 oz. goat cheese (I like to use a semi-hard goat cheese which are hard to find, soft goat cheese works too)
  • fresh thyme
  • 1-2 Tablespoons olive oil
  • 1 basket cherry tomatoes
  • 1/2 to 1/3 cup white wine
  • salt and freshly ground black pepper


Preheat oven to 425F

1. Pour the oil into a baking dish and tip or rub to coat the bottom of the pan.

2. Cut the cherry tomatoes in half and scatter on the bottom the baking pan.

3. Cut the goat cheese into 4 disks. Gently loosen the skin on the chicken breasts and put the goat cheese and some thyme leaves under the skin.

4. Lightly rub the top of the chicken breasts with some more olive oil and season with salt and pepper.

5. Place the chicken on top of the tomatoes. Scatter thyme sprigs on top. Pour the wine into the pan.

6. Place in the oven and roast for 25 to 30 minutes or until done.

To serve:

Place a 1 chicken breast on each of 4 serving plates. Surround with the tomatoes and serve.